High Protein Green Curry Lentil Skillet

0 Bring a medium pot of water to a boil and add the kale. Cook for 2-3 minutes until bright green and use tongs to remove and set aside.
1 Add the lentils to the same pot of boiling water (yes, the water will be a touch green from the kale - it's alllll good) and simmer until tender - about 20-25 minutes. Drain.
2 While lentils are simmering, add the kale, silken tofu, and cilantro to a high speed blender and puree until smooth, adding about 1/2 cup of water if needed to get things moving.
3 Then, heat a large pan over medium low heat and add a splash of water or coconut oil to lightly coat the pan. Add the onion, ginger, and garlic, and sauté until tender and fragrant, about 3-5 minutes.
4 Add in the green curry paste and stir to combine, before pouring in the lentils, the puréed sauce, 1 1/2 cups of water, and bouillon cubes - stirring until they're dissolved.
5 Season with coconut aminos, lime juice and salt and pepper before folding in the spinach until it is wilted.
6 Top with dollops of yogurt, a sprinkle of red chili peppers and cilantro, and serve hot on top of massaged kale, rice, or straight out of the skillet with toasted naan for dunking.